Put those leftover Valentine's Day chocolates to good use by turning them into cookies! These Chocolate Truffle Cookies have a rich cocoa base, and pair perfectly with any chocolates you have in the house.
Hiii buddies and happy Monday! I have missed you guys SO MUCH! All last week was spent amidst moving craziness, and having half my stuff at my old place and half at my new place. And also not having internet. But I am so happy to be back! I think I planned my moving day poorly because I totally screwed myself when it came to Valentine's recipes... I had no time to make anything! I did make that fun cherry chocolate cake, but that really could have just been a spring recipe. I bought these adorable swirly chocolates a couple of weeks ago to make cookies, and even though it's after Valentine's now... here we are! I made you Valentine's Day Chocolate Truffle Cookies, perfect to make before the celebration, or after with all that clearance candy. Sounds like a win-win to me!
So, let's talk about all the wonderful facts about these cookies:
- All made in ONE BOWL! Less dirty dishes = win.
- Makes just 15, so you won't be drowning in cookies for DAYS. But still enough to share... if you want.
- You can use ANY chocolates you have laying around! The possibilities are endless!
- The recipe isn't vegan but - just sub the butter for shortening {or half shortening/half vegan butter} and whip up a flax egg {1 tablespoon ground flax + 3 tablespoon warm water} in place of the real egg. Just double check that the chocolates are vegan! These weren't, so I didn't see a point in making the cookie vegan and then sticking a dairy chocolate in the middle????
This is actually the resurrection of an old recipe of mine, these Chocolate Toffee Thumbprint cookies! The base for the cookies is exactly the same, but instead of taking the thumbprint route and filling them with melted chocolate, I made this extra easy and just pressed chocolate truffles into the cookies while they were still warm and squishy out of the oven.
Speaking of which... these chocolate truffle cookies are honestly dreamy straight out of the oven. Perfectly soft and doughy in the middle, and just crisp on the edges. If you time it just right, your truffle will be a melty pool of chocolate which is just heavenly! What more could you ask from your clearance post-Valentine's chocolates, right? Specifically, I used Dove pink champagne & milk chocolate swirled truffles, but like I said, use whatever you like!
I hope you guys will give these Valentine's Day Chocolate Truffle Cookies a try! They are so scrumptious and super simple to personalize and make yours! <3
Looking for more ways to use up leftover chocolates? You can make this Leftover Halloween Candy Chocolate Skillet Cookie, these Truffle Brownie Bites, or these Triple Chocolate Cupcakes (with a chocolate hidden inside!). If anything, you can always chop them up and use them in place of chocolate chips! Happy baking! 🙂
- ½ cup (1 stick) unsalted butter, softened
- ¾ cups white granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cups all-purpose flour
- ⅓ unsweetened dark cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 15 chocolate truffles
- First, place your chocolate truffles in the freezer.
- In a large bowl, cream together the butter and sugar until light and creamy.
- Add in the egg, mixing until fully incorporated, then mix in the vanilla. Add in the cocoa powder, baking powder, and salt, and mix. Then, add in the flour, and mix again.
- Refrigerate dough for 20-30 minutes.
- When ready to bake, preheat oven to 350F.
- Line 2 baking sheets with parchment/silicone, and scoop tablespoonfuls of dough onto them at 12 per sheet. Bake 10-12 minutes, until cookies appear slightly dry on top. They will seem soft, but should set upon cooling.
- As soon as you remove the cookies from the oven, press a frozen truffle in the center of each.
- Let cookies cool to room temperature to set, and enjoy!
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